“I’m so glad I live in a world where there are Octobers.”
― L.M. Montgomery,
As my favourite book character, Anne , me too I believe that October is a beautiful month, full of it’s own colours and flavours! And every October I rediscover my passion for baking and home making, and this year is no different. After months of lack of inspiration in the kitchen department and the days too hot to cook, I’m back to regular meal planning every week, recipe inventing and baking from scratch using seasonal fruits.
So these apple crumble squares are a variation of a classical Polish apple cake called Sharlotka, that my grandmother used to make every fall, but it’s a bit healthier and more crunchy then the original version. Also, when I say it’s apple crumble, it means that the crumble is actually made with apples in it! So more texture and crunch and definitely lot’s of taste!
What you’ll need;
For the apple oat crumble:
- 5 big apples
- 1 cup of oats
- 1 tablespoon flour
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 cup brown sugar
For the cake:
- pinch salt
- 2 1/2 cups flour
- 1 cup sugar
- 1/2 cup milk
- 1 cup canola oil
For decoration: 1/2 cup melted butterscotch chocolate
Mix together all the dry ingredient of the cake, and then add the milk and the oil. Stir until well blended. Pour in the baking sheet, set aside.
Cut apples in small cubes. Mix well with oats, cinnamons, brown sugar, vanilla extract and flour. Pour on top of the cake mixture, and bake for around 40 minutes on 350 F.
Once the cake is ready, let it cool down before adding the melted butterscotch chocolate. My trick is to melt it slowly in the microwave ( setting it on 10 seconds, stirring, heating for 10 seconds again and stirring some more until completely melted) And then I use a small zip back, I pour the melted chocolate inside, cut a corner and decorate my coffee cake.
This cake is even better with a spoonful of vanilla ice cream, served warm on a cold and chilly afternoon!